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Roasted Beet and Carrot Salad With Burrata

Roasted Beet and Carrot Salad With Burrata

Enjoy this Roasted Beet and Carrot Salad With Burrata, featuring vibrant vegetables and creamy cheese.
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Prep Time 35 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Course Salad
Cuisine Mediterranean
Servings 4 servings
Calories 465 kcal

Equipment

  • Baking Sheet
  • Small bowl
  • Large bowl

Ingredients
  

Root Vegetables

  • 4 small beets, peeled and cut into wedges
  • 4 large carrots, peeled and sliced

Dressing and Seasoning

  • 6 Tbsp. extra-virgin olive oil, divided
  • 1.5 tsp. kosher salt, divided
  • 0.5 tsp. freshly ground black pepper
  • 2 tsp. honey
  • 1 small garlic clove, grated
  • 1 tsp. grated lemon zest
  • 1 Tbsp. fresh lemon juice
  • 0.5 tsp. flaky sea salt

Gremolata

  • 4 Tbsp. chopped hazelnuts or walnuts
  • 2 Tbsp. finely chopped fresh flat-leaf parsley
  • 0.5 tsp. flaky sea salt

Salad Components

  • 1.5 cups cooked quinoa (from one 8.8-oz. pkg.)
  • 1 5-oz. pkg. baby arugula (about 5 cups)
  • 2 oz. burrata cheese balls (4 oz. each, torn into large pieces)

Instructions
 

Roasting Vegetables

  • Preheat oven to 450°F and place a baking sheet inside. Toss beets and carrots with 2 Tbsp. oil, 1 tsp. kosher salt, and pepper.
  • Spread vegetables on the hot baking sheet, cut sides down, and roast for 35 to 40 minutes, turning halfway through.
  • Remove from oven and let cool for about 15 minutes.

Making Gremolata

  • Stir together hazelnuts, parsley, flaky sea salt, garlic, lemon zest, and 2 Tbsp. oil in a small bowl.

Whisking Dressing

  • Whisk together lemon juice, honey, remaining 2 Tbsp. oil, and ½ tsp. kosher salt in a reserved bowl.
  • Add arugula and quinoa; toss to coat.

Assembling Salad

  • Spread arugula mixture on plates or a platter; top with roasted beets and carrots. Arrange burrata over vegetables, spoon hazelnut mixture over the salad, drizzle with olive oil, and sprinkle with flaky sea salt.

Notes

Vegetables can be roasted up to 2 days ahead; cool and store in an airtight container in the refrigerator. Gremolata can be made up to 1 day ahead; store in an airtight container in the refrigerator.

Nutrition

Serving: 1saladCalories: 465kcalCarbohydrates: 32gProtein: 13gFat: 33gSaturated Fat: 7gCholesterol: 22mgSodium: 1035mgPotassium: 639mgFiber: 6gSugar: 12gVitamin C: 13mgCalcium: 239mgIron: 3mg
Keyword Arugula Salad, Burrata Salad, Healthy Salad, Quinoa Salad, Roasted Beet and Carrot Salad, Vegetable Salad
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